- Showing Off
- 60 minPreparation
- 60 minCooking
- 120 Total TimeTotal Time
Look—a lot of restaurants are stuffing peppers and they're doing it all wrong. They think unseasoned rice and lentils inside a red bell pepper is a colossal feat of the imagination. They want us to clap and be grateful for a plant-based option (#IYKYK).
This isn't that dish.
The Impossible™ Beef Sofrito Stuffed Poblano Peppers recipe is the dish those bell peppers wish they were part of. Unlike the aforementioned pepper, this is flavor-forward meal that meat eaters and foodies will love. It's the dinner that'll make your aunt go, “Wait, this is Impossible™ Beef?”
If you've got the time, this Chef J. Michael Melton recipe has all the wow: it's savory, meaty, cheesy, spicy, and intensely delicious. (Did we say cheesy? It's cheesy). This recipe is a smidge more involved than our other recipes, but your family will applaud your effort—and the kitchen will smell DIVINE.
Sofrito is an aromatic sauce made with tomatoes, onions, peppers, garlic, and herbs—and it's the secret ingredient in many Caribbean and Latin American dishes. In this case, you'll blend cumin, coriander, and oregano with the veg and thicken your secret sauce with tender white rice, queso fresco, and Impossible™ Beef Made From Plants.
As for your other main ingredient—the tender poblano pepper—we could eat a peck of these. Poblanos are mild but flavorful. Blackend and peeled, they have the ideal bite and are the perfect conveyor of cheesy, meaty goodness. Once you've stuffed the roasted poblano pepper halves, you're going to top them with more queso fresco—because QUESO FRESCO—and bake until the cheese is nice and toasty. Finally, top with our cool chipotle cilantro lime crema.
Want to make the whole meal plant-based? Choose a ready-made vegan sour cream and queso fresco (or create your own with tofu, salt, and lemon juice).
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Beef Made From Plants
- 6 poblano peppers
- 1/2 yellow onion, quartered
- 5 Cloves Garlic, peeled
- 1 Bunch Cilantro, divided
- 2 roma tomatoes, cored
- 1/2 red bell pepper, seeded
- 1/2 yellow bell pepper, seeded
- 1 Jalapeño pepper, seeded
- 1/2 Teaspoon cumin, ground
- 1/2 Teaspoon coriander, ground
- 1 Teaspoon dried oregano
- 2 Tablespoons Cooking oil
- 1 Cup White Rice
- Kosher salt to taste
- 10 Ounces Queso Fresco cheese, crumbled
- 1 Cup Sour Cream
- 1 lime, zested and juiced
- 1 Teaspoon chipotle pepper, dry, ground
Prepare the Peppers
Turn your oven to the broiler setting, and arrange poblanos in an even layer on a sheet pan. Broil for about 5 minutes or until skin is blackened and bubbling, then flip the peppers and broil the other side for an additional 5 minutes or until well-blackened. Transfer peppers to a large heat-proof bowl, and cover and let steam for about 15 minutes until soft and skin is easy to remove. Peel all of the peppers, and then cut them in half, removing all seeds and the stem. Use paper towels to help remove any remaining skin or seeds. Return prepared peppers to the sheet pan, and preheat oven to 425°F.
Cook the Rice
Prepare the rice according to package instructions.
Make the Sofrito
While the rice is cooking, prepare the sofrito mixture. In a blender or food processor, blend the onion, garlic, tomatoes, red and yellow bell pepper, jalapeño, and the cumin, coriander, and oregano until smooth. Add in a half a bunch of cilantro and pulse until coarsely chopped.
Cook the Impossible Beef
Add cooking oil to a large pot over medium high heat, and then crumble Impossible Beef into the pan and brown until cooked through. Add in sofrito mix and bring to boil, then reduce to simmer. Cook for about 10 minutes, stirring occasionally.
stuff and bake the peppers
When rice is done cooking, mix into the sofrito mixture along with half the queso fresco, and season to taste with salt. Stuff the sofrito stew and rice mixture into each pepper, dividing equally among the peppers. Top with remaining queso fresco. Fit tightly together on a sheet tray or in a 13x9 inch baking dish. Bake until cheese is nicely browned, about 15-17 minutes.
Make the cilantro lime crema
While peppers are baking, make the cilantro lime crema. Save a few whole cilantro leaves for garnish, but finely chop the remaining half bunch of cilantro. Combine with the sour cream (or sub plant-based sour cream!), ground chipotle pepper and lime juice and zest in a bowl. Stir until well-combined.
Serve and Enjoy
Top each of the peppers with the lime crema or spread it on the bottom of the plate and lay the stuffed pepper on top. Garnish with the reserved cilantro leaves. Serve and enjoy!
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